Oxtail, Rice & Peas
Directions
- 1Mix oxtail with chopped onions, green onions, red bell peppers, allspice, scotch bonnet pepper, garlic, ginger, thyme, salt, and black pepper.
- 2Marinate the oxtail.
- 3Boil red kidney beans in 2 cups of water.
- 4Add chopped onions, garlic, and ginger to the beans.
- 5Add scotch bonnet pepper, thyme, and allspice to the beans.
- 6Pour in coconut milk and stir.
- 7Sear the marinated oxtail in a pan with brown sugar until browned on both sides.
- 8Remove oxtail from the pan and add the remaining marinade vegetables to the pan.
- 9Add ketchup and tomato paste.
- 10Add oxtail back into the pan.
- 11Add beef broth and simmer.
- 12Add rice and peas to the boiled beans and cook.
- 13Once the oxtail is tender, add the cooked beans and stir.
- 14Serve the oxtail over the rice and peas and garnish with cilantro.
Ingredients
- 12 oxtail
- 1 cup chopped onions
- 1 cup chopped green onions
- 1 cup chopped red bell peppers
- 1 tablespoon allspice
- 1 scotch bonnet pepper
- 4 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 cup red kidney beans
- 2 cups water
- 1 cup coconut milk
- 1 cup beef broth
- 1 cup rice
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 tablespoon cilantro
Equipment
bowlpotpanwooden spoontongsplateknifecutting board
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